Description
Vegetarian stuffed bell peppers are a delightful and colorful dish that combines fresh vegetables with hearty grains, making them nutritious and visually appealing.
Ingredients
Scale
- 4 large bell peppers
- 1 cup cooked rice
- 1 can (15 oz) black beans
- 1 cup corn
- 1 can (14.5 oz) diced tomatoes
- 1 small onion
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese
- Fresh cilantro
- Salt and pepper
- Olive oil
Instructions
- Prepare the bell peppers by washing, slicing off the tops, and removing seeds.
- Cook the rice according to package instructions.
- In a skillet, heat olive oil and sauté onion and garlic.
- In a bowl, combine cooked rice, black beans, corn, diced tomatoes, sautéed onion and garlic, cumin, chili powder, salt, and pepper.
- Stuff the bell peppers with the rice mixture, leaving space for cheese.
- Preheat the oven to 375°F (190°C) and bake covered for 25 minutes.
- Remove foil, add cheese on top, and bake for an additional 10-15 minutes until cheese is melted and bubbly.
Notes
- Choose large, firm bell peppers for stuffing.
- Experiment with different grains like quinoa or farro.
- Add sautéed vegetables for extra flavor.
- Store leftovers in an airtight container for 3-5 days.
- Can be frozen for up to 3 months before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 20mg
Keywords: vegetarian, stuffed bell peppers, rice, healthy meal, plant-based